Our classic Apple Pie Recipe with an irresistible homemade apple pie filling always gets glowing reviews from everyone who takes a bite. From the best flaky pie crust to the generous saucy center, this is the pie everyone has to make for Thanksgiving!
Homemade apple pie is easier than you think. This crust comes together fast and requires basic ingredients, and the filling is scrumptious and equally simple to make.
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We love apple recipes, from Baked Apples to Apple Turnovers, and let’s not forget Sharlotka Apple Cake. If you love apples, this easy apple pie is a must-try! Imagine saucy apples bubbling through that flaky lattice crust – irresistibly good!
Apple Pie Video Tutorial
Watch me make the best apple pie recipe, and we know you’ll crave it until you make it. This easy Apple Pie is a treasured recipe with hundreds of glowing reviews. It’s simple to make but looks just like a professional baker spent hours in the kitchen to make it, and it tastes that way too. It’s buttery, flakey, gooey, and sweet, just perfect.
Apple Pie Recipe
You’ll love the homemade flakey pie crust – we use this same crust for Blueberry Pie and Cherry Pie. It’s also perfect for savory pies like Chicken Pot Pie. It’s a keeper!
The homemade apple pie filling is adapted slightly from the famous Grandma Ople apple pie. The method for this filling is surprising, but it will win you over. It’s well worth the extra 5 minutes and you’ll never want canned apple pie filling again.
Ingredients for Apple Pie
You may be surprised to hear you only need pantry staples and some fresh apples to make this apple pie recipe.
- Pie crusts – you’ll need two disks of homemade pie crust. We love this apple pie crust just as much as the filling. Since it’s an all-butter homemade pie crust (no shortening), it’s flaky and tender. The bottom is never soggy but forms a crispness at the edges. You can use storebought, but homemade is best.
- Apples – We use Granny Smith in this pie recipe for the best flavor and texture. Avoid overripe or mushy apples. See my notes on apple substitutions below.
- Butter – use unsalted to add richness to the saucy filling.
- Flour – helps to thicken up the filling.
- Cinnamon – adds a warm, spiced flavor to the apples. You could also add a pinch of nutmeg.
- Sugar – add sugar to taste depending on the types of apples used (see apple options below).
- Egg Wash – combine egg and water gives the crust a golden brown, shiny finish.
The Best Apples for Apple Pie
Granny Smith apples are tart and crisp and the gold standard for baking, but any sweet/tart and crisp apples or even a mix of apples will do, and you can adjust the sugar accordingly. We use a full cup of sugar for tart Granny Smith and slightly less when substituting sweeter apples such as Golden Delicious, Jonagold, Honeycrisp, fuji, Braeburn, or Pink Lady.
Our Favorite Tools to Make Pie
You don’t need fancy equipment to make an apple pie from scratch, and once you have the right recipe for pie dough, it’s as easy as pie!
- Food processor or pastry blender
- Rolling Pin
- Pizza Cutter, or a knife
- Pie Plate – 9″ wide, deep dish
- Apple Slicer – I highly recommend this time-saving tool. I even bought one for my Mom!
How to Make Apple Pie
- Prepare the pie crust recipe and chill in the refrigerator as instructed. When ready to assemble your pie, preheat the oven to 425˚F with a rack in the center of the oven.
- Make the Filling Melt butter in a medium saucepan over medium heat then whisk in 3 Tbsp flour and continue whisking constantly for 1 minute. Whisk in 1/4 cup water and 1 cup sugar (if using a sweeter apple, adjust the sugar). Bring to a boil, reduce heat to a simmer and continue whisking for 3 minutes, then remove from heat. Do not overcook.
- Prepare apples – peel core and slice apples into about 1/4″ thick slices. Sprinkle with 1 1/2 tsp cinnamon and toss to combine, then pour on the filling mixture and stir to coat the apples.
- Roll the Crust – Over a floured surface, roll the first chilled pie disk into a 12-inch diameter disk then transfer to a 9-inch, deep pie pan. Add the apples over the crust, mounding in the center (avoid getting apple filling on the edges of the pie crust, which will make it difficult to seal).
- Lattice Top – Roll the second disk into an 11-inch diameter circle and cut into 10 strips. Arrange half of the strips over the pie and weave in the second layer of strips. See my easy tutorial on how to make a lattice crust. Finish the pie by crimping the edges. In a separate dish, beat together the egg and water and brush over the lattice crust (you will have some eggwash left over).
- Bake at 425˚F for 15 minutes, then reduce the heat to 350˚F and continue baking for another 45 minutes until you see thick juices bubbling through the lattice crust.
How to Keep Pie From Browning Too Fast
If you find the edges of your pie are browning too quickly, you can use a pie shield or simply cut a 3″ circle out of the center of a square sheet of foil and loosely place it with the dull side down over the top of your pie.
Tips for the Best Apple Pie
- Don’t overheat the filling – Avoid overheating the sauce or cooking for too long, which can cause it to separate or get too thick. If this happens, don’t panic, you can still toss the apples together with the sauce, and it will come together in the oven.
- Chill the crust – make sure to chill the pie crust according to the instructions or the butter will melt out of the crust and it will go flat.
- Let it cool – allow the pie to cool and set for at least an hour before slicing. If you serve it hot, it will slide apart.
Make-Ahead & Storage
With all the bustle of the holidays , it’s nice to know you can check this pie off your list early. Be sure to cool completely to room temperature before covering and storing.
- Storing at Room Temperature: The pie keeps well covered on the counter for up to 2 days.
- To Refrigerate: Cover and refrigerate for up to 4 days.
- Freezing: store in a freezer-friendly airtight container for up to 6 months
- To Reheat: thaw in the fridge or on the counter and then reheat in a 350°F oven until warm
Everything about this apple pie is good, from the flaky buttery homemade crust to the unbeatable apple pie filling. Let me know if it graces your holiday table.
More Fall Baking Recipes
Fall always puts me in the mood for baking. All of these recipes are on our regular rotation. These recipes are easy to make and are so good, they are our go-to Thanksgiving recipes!
- Pumpkin Cake
- Cinnamon Rolls
- Baklava
- Pumpkin Cheesecake
- Banana Bread
- Pumpkin Bread with honey butter
- Dutch Apple Pie
- Apple Crisp
The BEST Apple Pie Recipe
Ingredients
- 1 recipe for double pie crust
- 2 1/4 lbs Granny Smith Apples, peeled, cored 6-7 apples (7 cups thinly sliced)
- 1 1/2 tsp cinnamon
- 8 Tbsp unsalted butter
- 3 Tbsp all-purpose flour
- 1/4 cup water
- 1 cup granulated sugar
- 1 egg , + 1 Tbsp water, for egg wash
Instructions
- Make the pie crust recipe and chill per instructions while preparing the filling. Preheat oven to 425˚F.
- Melt butter in a medium saucepan over medium heat. Whisk in 3 Tbsp flour then simmer for 1 minute, whisking constantly. Whisk in 1/4 cup water and 1 cup sugar and bring to a boil. Reduce heat and continue simmering for 3 minutes, whisking frequently then remove from heat.
- Peel, remove cores, and thinly slice 7 cups of apples and place them in a large bowl. Sprinkle the top with 1 1/2 tsp cinnamon and toss to combine. Pour the sauce over the apples and stir to coat the apple slices.
- Sprinkle your work surface with flour and roll out the bottom pie crust to a 12" diameter circle. Wrap it around your rolling pin to transfer it to the 9" pie plate. Add apple mixture, mounding slightly in the center and being careful not to get the filling on the edges which would make it difficult to seal.
- Roll the second crust into an 11" round and cut into 10 even-thickness strips using a pizza cutter. Arrange strips in a woven lattice pattern over the top (see video tutorial). Beat together 1 egg and 1 Tbsp water and brush the top with egg mixture.
- Bake at 425˚F in the center of the oven for 15 minutes. Reduce the heat to 350˚F and continue baking for another 45 minutes or until the apples are soft and the filling is bubbling through the vents.* Rest at room temp 1 hour before serving.
Notes
Nutrition Per Serving
Filed Under
Natasha, I wanted to let you know that during Thanksgiving, I have to prepare two apple pies for how much my family loves your pie recipe. Of coarse, there will be a pumpkin pie too.
Yum! That sounds like a perfect Thanksgiving menu! Thank you for sharing that wonderful review with me, Ines!
I made this pie tonight and my family also said it was the best pie they’d ever had. Absolutely devoured it. Thank you Natasha!
That’s just awesome, Margaret! Thank you for sharing that awesome review with me!
I made this pie, it’s absolutely delicious! My family says the best they’ve ever had.
That’s just awesome! Thank you for sharing your wonderful review!
I want to start by saying I was never a pie person but I had a lot of apples on hand, love to cook new recipes, and my husband likes apple pie. When I say this is the best discovery I’ve come across super easy to make your crust and filling and me and my husband can’t stop eating it. This one is definitely for the books. Followed the recipe exactly and so happy with the result
That’s just awesome! Thank you for sharing your wonderful review!
This was one of the best apple pie recipes I’ve tried. Absolutely delicious. Even the day after, the crust was not soggy and the filling did not get runny. I did sprinkle some course sugar on top after brushing on the egg wash. Gave it a wonderful crunch.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hi Natasha,
Im going to make this for thanksgiving. Can I make it the previous day and refrigerate it? should I warm it before serving?
Hello Samana, yes, this recipe can be made ahead. You can store it in the fridge and cover it loosely with plastic wrap and reheat it the next day in the oven.
Could I prepare it and put it in the fridge and then cook it the next day while dinner is on?
or is it better to just bake it the previous day and just reheat at that time.
Hello Samana, yes, this recipe can be made ahead. You can store it in the fridge and cover it loosely with plastic wrap and reheat it the next day in the oven.
Delicious! Everyone that tried it had seconds. I was asked to make it again for our Thanksgiving dinner.
Fantastic, this is going to be perfect for Thanksgiving dinner!
Natasha, I’m all set to make the pie filling and just realized I don’t have unsalted butter! Will salted make a huge difference?
Hello Denise, salted butter will work just fine.
Hi Natasha! I’ve tried this recipe as a whole pie and it came out phenomenal! Would this work for mini pie treats in small disposable aluminum pie dishes ? I don’t see why not, but maybe adjusting bake time and temp?
Hi Irene, I bet that could work! Here’s what one of our readers wrote: ” I made mini apple pies with this recipe, it turned out so amazing! My whole family loved it. The process also doesn’t take too much time, and it’s not difficult. It’s a must-try recipe!!!” I hope this is helpful!
Thank you! Will definitely try it for Thanksgiving
Hi Natasha, If I use Jonathan apples would I still use a cup of sugar for the sauce? Looks so good
Hi Jacque, I would personally cut the sugar down by at least 1/3 cup or you will have a very sweet pie. I would also add lemon juice (see my tips in our Dutch Apple Pie recipe for using different apples).
Hi, I made your apple pie today and although I have been baking pies all my life this has to be the best recipe I have ever used. The sauce was lovely. Here in England, we have a special baking apple called Bramleys which are quite tart. They can also be quite big. . I used 2 of these apples and the sauce was just the right sweetness for these apples. Will certainly make this pastry and recipe again. Many thanks
Wow! Thank you so much for sharing this amazing review with us! That’s so great!
This was the best pie I ever made!! So easy and it baked like a charm. I used a tart shell and made a pate brisee (Martha Stewarts recipe ..the very best) Everyone raved about the pie. Will add to my thanksgiving recipe list.
That’s just awesome, Amy! Thank you for sharing that wonderful review with us!
Hi Natasha! I’ve never made a pie in my life and since I stumbled into your website, boy I’ve been doing your apple pie every month now! It’s a fool proof recipe! I even used your pie crust recipe to make other pies. I’m like a crazy pie lady now haha
Wow great job to you, Marjory! Keep up the good work and I hope you love every recipe that you try.
can you please tell us how much gr are the 8 Tsp butter please ?
Hi, 8 Tbsp is 113 grams. If you click the metric button in the recipe card, you will find the conversions.
I’m making your pie today wish me luck!
Sounds like a great plan, I’m sure it will be awesome!
Excellent pie recipe! My family really enjoyed this. I would like to make this again. What changes should inorder to freeze for later use?
Thank you, Karen! I haven’t tested freezing that but I think it could work. If you experiment, let me know how you liked the recipe.
Hi, in the recipe for the egg wash you tell us to use egg and water. In the video you tell us to use egg and sugar…..which is better and why?
I thought I was the only one that uses a melon baller to remove the cores :). I have been doing that for over 15 years 🙂
Hi Kallah, that was a mistake. It is supposed to be water. I’m not sure why I said sugar.
Hello, about to make this recipe and I’m wondering if I can double the recipe for the filling?
Hi Samantha, You can double the recipe for the filling, are you planning on using it for another recipe?
Hi Natasha,
Let me start with saying that your upbeat videos are fun to watch. I was never into baking but now that I have a 3 yr old granddaughter I am becoming more interested. And for the first time in my life I made I tried your apple pie for one of my kids birthday and it was a success and everyone loved it. I will be using your baking recipes from now on.
Keep up the good work.
With love from Canada.
Hi Nadia, I’m so happy to hear that! Thank you for this wonderful review!
Hi Natasha,
I just made this recipe in a glass pie dish. When I took it out I looked at the bottom and right in the center it appears that the crust is either undercooked or possibly has that “wet” look due to too much filling possibly trying to seep it’s way through the crust. Again this is only on the bottom and I can see this because it’s a glass pan. The top is golden brown as well as the sides. Would you advise baking it a bit longer? Other than that it looks amazing and I can’t wait to try it!
Hi Natalie, you could bake an extra 5-10 minutes but tent with foil if it is browning too much. It could be due to overfilling with apples.
Thank you for sharing this recipe. I love apple pie but my apples are always hard. I tried thinly slicing the apples the way you said and used this recipe. I will always uses this recipe. The pie was wonderful. Apples are tender.
I’m so glad you enjoyed our apple pie recipe.
The pie came out great, but my crust… it keeps cracking when I try to roll it out. More water? Less? A few more pulses?